My Visit to Bruegger’s Bagels PLUS a Delicious Recipe! #BrueggersBagels
I visited Bruegger’s Bagels this weekend and was in love from the moment I entered the shop. It was super clean and organized and the staff was amazing and super friendly. I loved the visit for sure and the bagels… DELICIOUS! My husband is a New Yorker through and through and he loved them as well. He gave them a 10 out of 10 stars and that is saying something! If you are looking for fun and creative summer dishes to make with the kids or to impress your party guests…. look no further than your local Bruegger’s Bagels! I created a delicious Bagel Sandwich that I think everyone could love so make sure you check it out at the bottom of this post.
A little about Bruegger’s Bagels….Everyone knows that New York City is the home of the best-tasting, most authentic bagels anywhere. So when the idea for Bruegger’s was born in in 1983, the first thing they did was head for the Big Apple.
They learned the time-honored, traditional methods that had made New York famous for bagels. Like kettle boiling the bagels, then baking in a real stone hearth oven. They spent two and a half years working with a professional bagel baker to perfect their recipe and process. Then they set off on their mission to introduce the authentic taste of New York-style bagels to the rest of America.
But their neighboring state played an important role, too. Real Vermont cream cheese provides the smooth, delicious foundation for a dozen unique blends you’ll find only in their bakeries. From Onion & Chive to Jalapeño to Bacon Scallion, there’s a spread to complement every bagel — and every craving.
Now in their 35th year, Bruegger’s operates more than 280 bakeries in 26 states, the District of Columbia and Canada. The menu has grown to include sandwiches for breakfast and lunch, garden-fresh salads, hearty soups, desserts and custom-roasted coffee — but the essence of Bruegger’s hasn’t changed. They’re still committed to serving genuine New York-style bagels and real Vermont cream cheese. Because that’s not just what they do; it’s where they come from.
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They Have some New & Returning Menu Items You MUST Check Out When You Visit!
· Mediterranean Sunrise – a hearty sandwich with fresh-cracked egg, Genoa salami, red peppers, cucumbers and feta cheese on the new limited-time-only toasted Spinach-Parmesan bagel
· Greek Goddess – roasted turkey, feta cheese, fresh tomatoes, cucumbers, spicy arugula piled high on butter-toasted potato bread and topped with champagne vinaigrette
· Organic 20-hour cold brew coffee – small batches of artisan-roasted, triple-origin Aztec Organic coffee beans are steeped for 20 hours, creating a smooth, sweet, spicy beverage with hints of citrus and a caramel finish
· Whipped Blueberry Greek Cream Cheese & Greek Yogurt – adding yogurt to cream cheese makes for a lighter, easier-to-spread texture with four times the protein and 50 percent less fat.
· Coconut Iced Coffee – a breath of fresh sea air that is reminiscent of the fruity, refreshing drinks of the Caribbean. It can also be served hot.
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I made my own creation after I got home using Bruegger’s Bagels delicious creations and my family loved this recipe! Check it out for yourself!
The Bruegger’s Philly
Serves 4
- 2 tbsp butter
- 1 medium yellow onion, thinly sliced
- ½ lb thinly sliced top round steaks, 1/8 to 1/4 inch thick
- 4 Bruegger’s bagels (recommended varieties: Garlic, Jalapeno Cheddar or Asiago-Parmesan, but choose your favorites)
- Provolone cheese, thinly sliced
- American cheese, thinly sliced
- Freshly-shredded romaine lettuce
- Mayonnaise (to taste)
- Preheat oven to 325° F.
- Melt butter in a medium non-stick skillet.
- Add onions. Season with salt and pepper. Sautee on medium high heat until soft and caramelized.
- Remove onions from pan and set aside. Cover to keep warm.
- Season steak with salt and pepper.
- Place the same pan you used to cook the onions back on the stove over medium-high heat.
- Add the steaks to the pan, cooking 1-2 slices at a time. Repeat until you have cooked all the steaks.
- Roughly chop or shred the steaks. Cover and set aside.
- Slice the bagels in half and toast in oven for 3-5 minutes.
- Layer cheese, steak, and onions on the bagel, as desired.
- Put bagel back in oven until cheese is melted.
- Spread mayonnaise to taste on the toasted top of the bagel.
- Add lettuce to the bottom half of the sandwich. Add top half of bagel to finish assembly.
***My husband chose his to have a slice of American Cheese in the center and no lettuce and mayo. He likes it just like that… so that is why the recipe is 2 Ways. You can tweak and add any other cheese that you love as well as different toppings. The options are endless!***
Take a Look At The Results!
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